Low-Fat Marinara Sauce Recipe

Homemade marinara sauce


batuhan toker / Getty Images 

Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 12 servings
Nutrition Facts (per serving)
49 Calories
1g Fat
10g Carbs
2g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 49
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 11mg 0%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 8%
Protein 2g
Calcium 66mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Marinara sauce is a great basic red sauce to have on hand. You can use it with any pasta shape, layered in lasagna, as part of your chicken parmesan, spooned over slices of polenta, and even as the sauce on pizza. And although marinara sauce is readily available in jars in the grocery store, it is so simple to make you'll never go back to store-bought. Homemade is also lower in sodium and free of preservatives, making it a healthier choice.

Feel free to double the recipe and freeze portions for later use. Just let the sauce cool before pouring into small containers and placing in the freezer. Thaw in the microwave or in a pan on the stove before using.

This delicious and fresh-tasting marinara sauce benefits from the addition of fresh herbs as well as balsamic vinegar, which imparts a rich tanginess and a pleasant but unexpected flavor. 


  • 1 teaspoon olive oil
  • 2 cloves garlic (minced)
  • 1 medium onion (finely chopped)
  • 1 (28-ounce) can no-salt-added chopped tomatoes (undrained)
  • 2 tablespoons balsamic vinegar
  • 1/4 cup no-salt-added tomato paste
  • 2 tablespoons fresh basil (chopped)
  • 2 tablespoons fresh oregano (chopped)
  • 2 tablespoons fresh parsley (chopped)
  • Freshly ground black pepper (to taste)

Steps to Make It

  1. Heat oil in a large pan or skillet. Sauté garlic and onion over low heat until softened, about 5 minutes, making sure the garlic doesn't brown.

  2. Add tomatoes, balsamic vinegar, and tomato paste. Bring to a boil then reduce the heat to a simmer.

  3. Add chopped herbs and simmer uncovered for 15 minutes.